Method of and apparatus for making ravioli



ou. 1e, 1945.

M. VALDAs'rRl, 'sR

. METHOD 0F AND 'APPARATUS FOR MAKING RAVILI Filed July 5, i944 2 sheets-sheet 1 11E-.E 20 fa l'f" l gyn/vanto@ @"MMS,

oct. 16, 1945.

M. VALDASTRI, SR I I METHOD OF- ND APPARATUS FOR MAKING RAVIOLI Filed July 5. 1944 2.Shee1;S-Sheet 2 Eltir..

Patented Oct. 16, 1945 METHOD or AND APPARATUS Fon MAKING RAvIoLIV f Marin valaasti, sr., Kailua, Island of Oahu, Territory of Hawaii Application July 5., 1944, Serial No. 543,568

3 Claims.

My invention relates to a method of and apparatus for producing ravioli.

An important object of the invention is to provide a method of the above mentioned character whereby the layers of dough constituting the ravioli casing will have their marginal contacting edge portions crimped for interiitting engagement and thereby securelybonded together, so that the casing will not open during the cooking of the product.

A further object of the invention is to provide a method which will prevent the grease or the like from the filling passing between the contacting marginal edge portions of the casing layers.

A further object of the invention is to provide a method of the above mentioned character which will form the completed ravioli and cause the same to be deposited upon a table or the like.

A further object of the invention is to provide apparatus for the practice of the method, whereby a large number of ravioli may be produced quickly and economically.

Other objects and advantages of the invention will be apparent during the course of the following description:

In the accompanying drawings, forming a part of this application, and in which like numerals are .employed to designate like parts throughout the same:

Figure 1 is a perspective view of apparatus embodying my invention and used in the practice of my method,

Figure 2 is an enlarged fragmentary plan view of a portion of the forming frame,

Figure 3 is Van enlarged vertical section taken on line 3 3 of Figure 1,

Figure 4 is a similar view, showing the upper layer of dough applied to the frame and depressed to produce the pockets, with the filling within the pockets,

Figure 5 is a similar View showing the upper layer of dough applied to the lower layer and the filling, l

Figure 6 is a similar view, showing pressure applied to the superposed layers to compress their marginal edge portions and sever the same,

Figure 7 is a similar view, upon a reduced scale, showing the mold raised to separate out the formed ravioli,

Figure 8 is an enlarged detailed section through the contacting marginal edge portions of the upper and lower layers, showing the intertting arrangement, taken on line 8-8 of Figure 6, and

Figure 9 is a fragmentary plan view of the forming frame, upon a reduced scale.

layers 22 and 24.

In the drawings, wherein' for the purpose of illustration is shown a preferred embodiment of my invention, the numeral I0 designates a forming frame or unit, including marginal bars I I and I2 and inner bars I3 and I4.V The bars II and I2 are arranged at a right angle to each other, and the bars I3 and I4 are disposed at a right angle to each other. The bars I3 `are at a right angle to the ibars I I and the bars I4 are at a right angle to the bars I2. Thesevarous bars are arranged to form a plurality of molds or forming elements I5.v Each forming element is provided with upper faces I6, which are vertically inclined and extend downwardly toward inner vertical faces I'I. The faces I6 diverge upwardly toward the upper cutting edges I8, and certain of these cutting edges are adjacent to outer vertical walls I9. The faces I6 are provided with raised ribs or teeth 20, which are V-shaped in cross section and taper upwardly. These ribs or teeth are also tapered longitudinally toward their outer ends and these outer ends merge into the cutting edge I8. The faces I6, at the corners of the mold form diagonal lines 2|. The ribs or teeth 2U of the two adjacent faces I6, at each diagonal line 2 I, register and merge into each other. The diagonal line 2| follows the inclination of the faces I6.

In the practice of the method, a layer of dough 22 is arranged over the several molds I5, Figures 1 and 4, and is depressed by hand to produce pockets 23' extending downwardly slightly into the several molds. The filling 23, which is usually a meat filling, is now placed within each pocket and is arranged inwardly of the marginal end portion of the casing to be formed. `A second layer of dough 24 is now arranged upon the first layer, Figures 1 and 5. A rolling pin 25, Figures l and 6, is now arranged upon the upper layer 24 and is rolled over the same, with` suitable downward pressure. This rolling action and downwardpressure of the rolling pin causes the marginal edged portions of the layers of dough 22 and 24 to be brought into firm engagement, and the teeth 2U produce intertting teeth or ribs 25 and 26,.in the layers 22 and 24, as clearly shown in Figure 8. The contacting marginal edged portions of the layers 22 andV 24 are thereby crimped, corrugated, or brought into interiitting relation. This secures a strong union between the contacting marginal edge portions, whereby the casing will not readily open during cooking. This action of the rolling pin also severs the marginal edge portions of the upper and lower Each completed ravioli is therefore severed and separated out. Each completed ravioli may remain suspended within its mold, or it may gravitate downwardly into the same and rest upon the table. The frame I0 is now tapped, which may be done before, after, or during the raising of theframe. When the frame is thus raised, each ravioli will remain upon the table.

It is wheueeereteod that the-forni of.mv ieventionhrertoshown and descibednis to'he tlreri as a preferred' example' of the sante, and'that various changes in the shape,1size, and arrangement of parts, may be resorted to without de'- parting from the spirit of myinvention or the scope of the subjoined claims.

Having thus described my invention, wlfiatlji` claim is:

provided at their top with cutting edges, each face having upwardly tapering teeth extending transversely of the face and which 'are longitudinally tapered toward the blade, the faces being adapted to receive thereon layers of dough, the faces being adapted for coaction with pressure means to force the layers of dough toward the faces.

aras mme of farming ravida eoxjnprising i arrgih aily of dough 'generany horizontally and supporting in a downwardly inclined mann'er portions of the layer for providing downwardly inclinedinarginal face portions, forming of molds, each mold including upper wide faces which are vertically inclined do'wnwardly'i an Aiipressed pockets in the supported portions, ar-

ranging llings within the pockets, applying an i ofdough to the supported down- 'wardly inclined marginal `face portions, subjecting the upperlayer to a rolling action and a downward pressure for forming contacting faces while 'lrning intertting ribs upon the contacting lfaces which extend. transversely of the faces, severing the superi)osed.A layers at ,the outerjedge of the contacting faces, subjecting the severed superposed4 layers to a iarring. action to freethe same from the downwardly inclined supporting action; and separating out the `formed ravioliby a downward movement vfrom the supported position by the action of gravity.. 

